Manager

The Deck•San Diego, CA

13d•$23 - $28

About The Position

MANAGER JOB SUMMARY The Manager is responsible for working with the General Manager to ensure the overall success of the Company with day-to-day operations and management responsibilities. These duties will include supervising all employees on the floor, performing all manager POS responsibilities, ensuring all food and beverage products are high quality and made and presented in accordance with Company specifications, ensuring the restaurant is clean and safe for all employees and guests, making sure all operational supplies are adequate and fully stocked, being able to respond to all guest and employee issues in an effective and professional manner, and completing all documentation necessary for the day-to-day operation of the restaurant including manager logs and any incident or workers compensation reports. MANAGER ESSENTIAL DUTIES & RESPONSIBILITIES Exhibit consistently dependable, reliable, punctual, and trustworthy conduct Maintain safe, secure, and healthy facility environment by enforcing ServSafe and other sanitation standards and procedures, and complying with all health and legal regulations Maintain operations by implementing policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards, determining, and implementing system improvements Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with preferred patrons Accomplish company goals by accepting ownership for accomplishing new and different requests, exploring opportunities to add value to job accomplishments Strictly enforce and comply with all regulatory, employment, wage and hour, and other legal compliance policies and procedures associated with the restaurant business Manage and direct all staff employees in a manner that promotes exemplary customer service Work to ensure a safe work environment for all employees

Requirements

Knowledge of Teamwork and Toast POS system
Quality focus
Ability to read, write and speak the English language to interact with customers, the public and employees
Proficient verbal communication skills
Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment
Strong interpersonal skills to provide overall guest satisfaction and be able to manage a large and diverse employee workforce, and be able to maintain staff moral
Knowledge of proper food handling requirements
Knowledge of bar and kitchen items
Must have knowledge of all required legal documents, i.e., A.B.C., Health Department, Police, City, Etc.
High School Diploma or GED equivalent required
Minimum of two years’ experience in a fast-paced restaurant/bar management role
Must be at least 21 to meet minimum age requirement of the State of California to serve alcoholic beverages
Food Handlers Card
ABC Service Certification
Must be able to work in an environment with constantly elevated temperatures
Must be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employees
Must be able to lift at least 50 lbs.
All employees must wear the proper uniform and maintain a neat, clean and well-groomed appearance in accordance with the Company’s grooming standards.

Nice To Haves

College degree preferred
CPR certification and/or First Aid training preferred
Applicants with additional language skills preferred

Responsibilities

Supervising all employees on the floor
Performing all manager POS responsibilities
Ensuring all food and beverage products are high quality and made and presented in accordance with Company specifications
Ensuring the restaurant is clean and safe for all employees and guests
Making sure all operational supplies are adequate and fully stocked
Being able to respond to all guest and employee issues in an effective and professional manner
Completing all documentation necessary for the day-to-day operation of the restaurant including manager logs and any incident or workers compensation reports
Exhibit consistently dependable, reliable, punctual, and trustworthy conduct
Maintain safe, secure, and healthy facility environment by enforcing ServSafe and other sanitation standards and procedures, and complying with all health and legal regulations
Maintain operations by implementing policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards, determining, and implementing system improvements
Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with preferred patrons
Accomplish company goals by accepting ownership for accomplishing new and different requests, exploring opportunities to add value to job accomplishments
Strictly enforce and comply with all regulatory, employment, wage and hour, and other legal compliance policies and procedures associated with the restaurant business
Manage and direct all staff employees in a manner that promotes exemplary customer service
Work to ensure a safe work environment for all employees